Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
4
votes
Instant Pot Shrimp and Sausage Jambalaya Recipe
Instant Pot Shrimp Jambalaya can be ready in minutes for a meal everyone will love. It's loaded with lots of flavorful shrimp, chicken, sausage and more.
Prep Time
15
minutes
mins
Cook Time
18
minutes
mins
Total Time
33
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
6
Calories:
696
kcal
Author:
Carrie Barnard
Ingredients
1
pound
Andouille Sausage
(sliced into 1 inch pieces)
1
tablespoon
Cajun Seasoning
1
can
crushed tomatoes
(14.5 oz can)
1/2
onion
(diced into small pieces)
2
stalks
celery
(sliced)
1
red bell pepper
(diced into large pieces)
1
green bell pepper
(diced into large pieces)
2
tsp
minced garlic
2
tsp
dried oregano
2
cups
chicken broth
1
pound
peeled and deveined raw large shrimp
(tails on or tails off)
3
cups
white rice
(cooked)
Instructions
Place all the ingredients except for the shrimp and rice in the instant pot. Stir to combine all the ingredients.
Add the lid and set the valve to sealing position.
Cook on high pressure for 8 minutes.
Do a quick release to release the pressure and remove the lid.
Stir in the shrimp. Seal and cook on high pressure for 1 minutes. Do another quick release to release the pressure from the instant pot.
Stir in the cooked rice, serve warm and enjoy!
Notes
*Refrigerate the leftovers in an air tight container for up to 3-4 days.
Nutrition
Calories:
696
kcal
|
Carbohydrates:
85
g
|
Protein:
34
g
|
Fat:
23
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
159
mg
|
Sodium:
1500
mg
|
Potassium:
841
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
1656
IU
|
Vitamin C:
55
mg
|
Calcium:
130
mg
|
Iron:
4
mg